Abstract
Cassava rice sagon products were developed from modified enbal production technology. The ingredients were cassava rice flour, mung beans as a source of protein, and cassava flour as a comparison. This research aims to analyze the process characteristics of the cassava rice sagon produced. The research activities include three stages, namely (1) conducting research on the effect of roasting time on the physical characteristics of the cassava rice sagon produced; (2) optimizing the addition of protein sources to produce optimal textures and (3) characterizing the products. The research obtaining that cassava rice sagon with the addition of 30% of mung beans has the lowest moisture content, 6.12%. The formula also produced the highest levels of fat, protein and energy, namely 1.25%, 8.40%, and 372.73 kcal. Based on the results of the XRD analysis, the angle 2θ is almost the same, because the sagon product uses the same main raw material, namely from cassava rice (rasi) and cassava flour. While based on the results of SEM analysis, the use of 100% cassava flour is still relatively intact, while the use of cassava flour with the addition of 30% green beans as a source of protein has granules that have begun to break and merge with each other.
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